Teriyaki-cured salmon, winter slaw and horseradish crispbreads

  • Canapé
  • medium
  • Makes 50 canapés
  • 60 minutes


First published in 2019
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Teriyaki-cured salmon

Winter slaw

To serve

  • 50 Peter's Yard charcoal and rye crispbreads
  • 200g of horseradish cream, passed through a sieve to make smooth
  • 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds
  • coriander leaves, finely chopped
Cure the salmon 24 hours before intending to serve. Make the cure by toasting the coriander seeds and peppercorns in a dry pan until fragrant. Add to a food processor with the salt, sugar, treacle, ginger, mirin and lime zest and blend to a coarse paste
Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure in the fridge for 24 hours, turning several times to ensure an even cure
  • 1 side of salmon
Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside
  • 300g of teriyaki sauce
To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes
Squeeze the slaw vegetables of excess water, then pat dry with kitchen roll. Bind with the sour cream and season with salt and pepper
Now you're ready to assemble. Add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Top with dots of the horseradish cream and sprinkle with sesame seeds and coriander
First published in 2019
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